Fresh Strawberry Cupcakes

Listen, y’all. I know it’s almost September and that pumpkin and apple recipes are popping up all over the internet, but I don’t really care. I’ve made it through almost a month at my new school, and just before our first day, I made these cupcakes.

I’ve made my fair share of strawberry cake, but my attempts haven’t been without some struggle. Layer cakes I’ve made have turned out undercooked and soggy. Cupcakes have browned to the point that they don’t resemble any shade of pink. And pies, well, pie is a different story.

Anyhow, I was pleasantly surprised with how these cupcakes turned out, and they were just in time for a coworker’s birthday! I hope you enjoy them!

Fresh Strawberry Cupcakes

Created by Jenny Barrett on August 27, 2016

Prep Time:10m

Cook Time:16m

Total Time:30m

Yield:~24 cupcakes

Ingredients

1packageyellow cake mix

1packagestrawberry gelatin (3 oz.)

3eggs, at room temperature

1/4cupmilk, at room temperature

2/3cupplain greek yogurt, at room temperature

1/2cupunsalted butter, melted

1teaspoonvanilla

1/2cupstrawberry puree

Instructions

Preheat the oven to 350 degrees.

In a small bowl, whisk the milk and yogurt together. Set aside.

In a large bowl, mix the cake mix and strawberry gelatin together until well combined. The gelatin should be evenly distributed, tinting the mixture pink.

About Jenny Barrett

I’m Jenny, the heartbeat of jennythebaker.com. I’ve been baking since middle school when my Mom allowed me to assume the baking responsibilities for our family of seven. She watched me curdle cake fillings, bake flat, crunchy chocolate chip cookies, and forget critical ingredients; however, she somehow had a little faith in me. Who could have known that baking would become my lifelong hobby and destressor?